Eggplant Shakshuka
User Reviews
4.9
48 reviews
Excellent
Eggplant Shakshuka
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Perfectly soft-cooked eggs are simmered in a simple, slightly spicy eggplant tomato sauce with garlic and herbs.
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Ingredients
- 2½ cups ripe tomatoes diced with their juices or canned San Marzano tomatoes, crushed.
- 3 cups eggplant cut into 1/2-inch cubes
- 1 pinch sugar Omit the sugar if using San Marzano tomatoes.
- 1 tablespoon tomato paste full tablespoon
- 3 garlic cloves sliced
- 1 cinnamon stick
- 1 tablespoon dried oregano
- 4 cloves
- 1 bay leaf
- 2 sprigs fresh thyme just the leaves
- 2 fresh sage leaves roughly chopped
- 4 tablespoons extra virgin olive oil
- 4 eggs
- sea salt
- freshly ground pepper
For Serving
- red chili pepper flakes
- crusty warm bread
Instructions
- Dice the tomatoes and place dice and juice into a bowl. Sprinkle a pinch of sugar all over the tomatoes and let them sit until you prepare the rest of the ingredients.Dice the eggplant and place it into a separate bowl.Slice the garlic, chop the sage and separate the thyme leaves from the sprigs.
- Heat four tablespoons of oil in a large skillet over medium-low.
- Add the garlic and cook until fragrant and tender, 1 to 2 minutes; Add the dried oregano, bay leaf, cinnamon stick, and cloves. Stir in the tomato paste and cook for 2-3 minutes to develop flavor.
- Add the eggplant, season with sea salt and freshly ground pepper, and cook on medium heat for 3 minutes. Add the chopped sage and thyme leaves. Stir and cook on medium heat for 3 to 5 minutes until browned.
- Pour in the tomatoes—season with sea salt and freshly ground pepper. Add 1/4 cup of water and cook on low, medium heat until the sauce is thickened, about 20 minutes.
- Create four small wells in the eggplant sauce. Gently crack eggs into the wells. Season eggs with a pinch of sea salt. Cover with a lid and cook until eggs are just set 7 to 10 minutes.
- Sprinkle with red chili peppers and chopped fresh herbs and serve with tzatziki, rusks, or warm crusty bread.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
- Use the best ripe tomatoes you can find or canned authentic San Marzano tomatoes. Don't discard the tomato juice, you should use it in the sauce.
- Eggplant. This recipe uses italian eggplant. Feel free to use the eggplant of your choice.
- Eggs. Any size would work well.
- Substitute the fresh sage and thyme with fresh oregano or their dried versions.
- Add a dollop of full-fat Greek yogurt, tzatziki or whipped feta.
- Add some cheese on top. Crumbled feta cheese, goat cheese or shaved parmesan work very well.
- Add warm chickpeas, lentils or beans to make it a full dinner option.
- Pair the shakshuka with a cool cucumber salad, some avocado slices or greek lettuce salad.
- Serve each poached egg with the sauce on toasted bread.
- For the ultimate comfort meal have this shakshuka in a bowl over creamy polenta. Make sure the yolks are runny!
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
10g
(3%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
70mg
(3%)
Potassium
456mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1077IU
(22%)
Vitamin C
16mg
(18%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 70mg | 3% |
| Potassium | 456mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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